FoodBusinessNews.net, September 15, 2010
by Staff
Restaurants are using snack foods to strengthen consumer spending by using snacks to entice customers to buy additional foods and beverages, according market researcher Packaged Facts in its “Snack and Dessert Trends in the U.S. Foodservice Market” report.
Overall, the snack and non-alcoholic beverage categories reached $25.7 billion in 2009 with forecasts to drop to $25.4 billion in 2010 and then going back up to $25.8 billion in 2011.
“Snackable foods have caught on at a host of restaurant menus, from McDonald’s to Dairy Queen to Boston Market to The Cheesecake Factory,” said Don Montuori, publisher of Packaged Facts. “Snack foods are the means through which these and other food service players are boosting mid-morning and mid-afternoon sales and are driving guest traffic. Plus, snacks possess upselling potential to higher-priced items and can be incorporated into bundles.”
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